Keto Banana Bread

2.9g
Glucides nets Atkins™

Prep Time:15 Minutes
Style:American
Cook Time:45 Minutes
Phase:Phase 2
Difficulty:Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.3g

Protein

17.4g

Fat

1.8g

Fiber

202.6cal

Calories

Comment sont calculés les glucides nets?

INGREDIENTS

0 2/3cupAlmond Meal, from whole almonds
30gramsWhey Protein Concentrate (30g=1/3 cup)
0 1/4cupCoconut Flour
2tspBaking powder
0 1/2tspBaking soda
0 1/2tspSalt
0 1/2tspCinnamon, ground
0 1/4tspXanthan Gum
0 1/2cupButter, salted or unsalted
0 1/2cupSwerve Sweetener, Brown
0 1/4cupMaple Syrup (sugar-free)
4TbspSour Cream
3eachEgg
1tablespoonBanana flavor
1tspVanilla Extract
0 1/4cup pieces or chipsWalnuts

DIRECTIONS

Preheat oven to 350°F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper.
In a large bowl whisk together the almond meal, whey protein, coconut flour, baking powder, baking soda, salt, cinnamon, and xanthan gum until well combined.
Melt the butter. In a medium bowl, whisk together the butter, sweeteners, sour cream, eggs, vanilla and banana extract.
Use a wooden spoon or rubber spatula to thoroughly mix the wet ingredients into the dry ingredients. Scrape the batter into the prepared pan, smooth the top and sprinkle the chopped walnuts evenly over the batter. Bake for 45 minutes or until a toothpick comes out clean.
Let cool for at least 15 minutes before removing from pan. Let cool completely before slicing into 10 roughly ½-inch, equal slices. One slice is one serving.

For extra banana flavor, mix 1/4 ounce of chopped freeze dried banana chips into the batter. This adds 0.575g net carbs per serving, taking it out of the range for Atkins 20 and keto, although it is still in the range for low carb and Atkins 40 or 100.